Vegetarian
Indian Curried Chickpeas
Cool Cucumber Salad
Ingredients
- 1½ cups brown basmati rice, rinsed
- 1 onion, chopped
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 organic tomato, chopped
- 1 Tbsp curry powder
- 2 (15-oz) cans BPA-free no-salt-added chickpeas, drained and rinsed
- 1½ cups vegetable broth
- ½ tsp salt
- ½ tsp pepper
- 1 (7-oz) carton plain Greek yogurt
- ½ cup sliced almonds
- ⅓ cup chopped fresh cilantro
Instructions
- Cook rice according to package directions.
- Meanwhile, sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender; add garlic, tomato, and curry powder.
- Cook 3 minutes or until tomato softens; stir in chickpeas, broth, salt, and pepper.
- Cook 10 minutes or until mixture thickens; serve over rice. Top with yogurt, nuts, and cilantro.
Side Dish Ingredients
- 1 organic English cucumber
- 1 red onion, sliced
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cut cucumber in half lengthwise, and then slice crosswise.
- Combine cucumber, onion, oil, lemon juice, salt, and pepper in a bowl. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
380
|
54
|
434
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 55 | 3 | 58 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 397 | 195 | 592 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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